Although dozens of nationalities claim a coffee culture centered around a cezve or ibrik, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are rediscovering the method’s potential.
With the global rise of third-wave coffee in the last decade and a half, it’s natural that the focus of the industry has prioritized quality, purity, and provenance. We thus run the risk of having a myopic view of what constitutes “good coffee,” according to an insular and homogenous experience. What does that mean, when coffee is as diverse a product as they come?
A look at how the coffee industry is taking a stand against racism and injustice, including through the formation of the Coffee Coalition for Racial Equity, which launched last month.